1 1/2 lb. (24 oz.) part-skim ricotta
8 oz. mascarpone (or cream cheese)
3 egg yolks, lightly beaten
1/2 c. sugar
2 tbsp. cognac or brandy
2 tbsp. vanilla extract
2 (9 inch) prepared crumb pie crusts
Prepared chocolate sauce (optional)

Cream the cheeses together; add egg yolks, sugar, cognac and vanilla. Pour into prepared pie crusts and drizzle with chocolate sauce, if desired. Bake at 375 degrees for 30 minutes or until a tester inserted in the center comes out clean. Makes 2 pies.

NOTE: Amaretto, frangelica or other liqueurs may be substituted for the cognac. For a plain cheesecake, use only the vanilla. Chopped pecans or other nuts may be added.